In-a-Hurry Easy Mexican Chicken Soup

In-a-Hurry Easy Mexican Chicken Soup This tasty chicken tortilla soup could be made in as little as 10 minutes if you have cooked chicken on hand. Perfect weeknight dinner! 4 cups chicken broth 10 ounces diced tomatoes with chilies, like Rotel 14 ounces seasoned black beans, rinsed and drained 14 ounces whole kernel corn, drained 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 2 teaspoons dried cilantro, or 2 tbsp. fresh cilantro leaves, minced 2 boneless, skinless chicken breasts crushed tortilla chips sour cream, optional shredded Mexican cheese, optional hot sauce, to taste Pour chicken broth, tomatoes, beans, corn, chili powder, garlic powder, cumin, and cilantro into a stockpot. Bring to boil over medium-high heat. Add chicken breasts to pot, reduce heat to medium, and simmer 20 minutes until chicken is cooked through. Remove chicken breasts, shred meat with two forks, and return to pot. Ladle soup into bowls, and top with crushed tortilla chips, sour cream, and cheese if desired. Serve with hot sauce to add as needed. Recipe Notes: If you have cooked chicken on hand, stir it into the boiling broth, simmer until heated through, and dinner is done!